Ayurvedic Kitchari
Ayurvedic Kitchari
Kitchari is a nourishing mixture that is easy on the digestive system. You can substitute the rice with different grains and add different spices.
Servings
1
Ingredients
- 1 cup split mung dal
- 1/2 cup basmati rice
- 6 tablespoon water
- 1/4 teaspoon salt
- 2 tablespoon ghee
- 1 tablespoon fresh ginger
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- seasonal steamed or sautéed vegetables if desired
- 1 teaspoon chopped cilantro leaves
- fresh lemon wedges
Directions
- Rinse dal and rice. In a heavy bottom soup pot, add rice, dal, and water; bring to a boil. Reduce heat to low and continue cooking for about 40 minutes or until beans and rice is soft. If using a pressure cooker, cook for 8 to 10 minutes (or according to manufacturer’s pressure cooker guide).
- In a separate pan, heat the ghee over medium low heat. Add the ginger and mustard seeds. Sauté ginger and mustard seeds until mustard seeds start to pop.
- Add turmeric, cumin, and coriander. Sauté briefly, about 30 seconds or until aroma is let off.
- Add spice mixture to rice and dal. Stir well. Add salt to taste.
- Serve and sprinkle each bowl with fresh cilantro leaves, a squeeze of fresh lemon, and seasonal steamed or sautéed vegetables.